PAVLOVA

from the Edmond's Cookbook (pretty much the NZ food bible)

4 egg whites
1 1/4 cups caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence (extract)
1 Tablespoon cornflour (cornstarch)

Preheat oven to 180C/350F. Using an electrix mixer, beat egg whites and
sugar for 10 minutes or until thick and glossy. Mix vinegar, vanilla
and cornflour together. Add to meringue. Beat on high speed for a
further five minutes. Line an oven tray with baking paper. Draw a
22cm/9" circle on the baking paper. Spread the pavlova mixture to
within 2cm/(call it an inch, maybe a little less) of the edge of the
circle, keeping the shape as round and even as possible. Smooth top
surface over. Place pavlova in oven then turn oven temperature down to
100C/212F. Bake pavlova for 1 hour. Turn oven off. Open oven door
slightly and leave pavlova in oven until cold. Carefully lift pavlova
onto a serving plate. Decorate with whipped cream and fresh fruit.

Enjoy!

Miche

On Jan 17, 12:01*pm, Puester > wrote:
> PAVLOVA
>
> from the Edmond's Cookbook (pretty much the NZ food bible)
>
> 4 egg whites
> 1 1/4 cups caster sugar
> 1 teaspoon white vinegar
> 1 teaspoon vanilla essence (extract)
> 1 Tablespoon cornflour (cornstarch)
>
> Preheat oven to 180C/350F. *Using an electrix mixer, beat egg whites and
> sugar for 10 minutes or until thick and glossy. *Mix vinegar, vanilla
> and cornflour together. *Add to meringue. *Beat on high speed for a
> further five minutes. *Line an oven tray with baking paper. *Draw a
> 22cm/9" circle on the baking paper. *Spread the pavlova mixture to
> within 2cm/(call it an inch, maybe a little less) of the edge of the
> circle, keeping the shape as round and even as possible. *Smooth top
> surface over. *Place pavlova in oven then turn oven temperature down to
> 100C/212F. *Bake pavlova for 1 hour. *Turn oven off. *Open oven door
> slightly and leave pavlova in oven until cold. *Carefully lift pavlova
> onto a serving plate. *Decorate with whipped cream and fresh fruit.
>
> Enjoy!
>
> Miche

Just popping out from lurking

A quick tip - make sure your eggs are at room temperature so as to
assure the beating of the whites does not fail. Also make sure the
mixing bowl has no greasy spots, water etc on it.

The best stove for making a great pav is a wood stove, last thing at
night before going to bed. Put the pav in and get it out in the
morning.


Regards

JB